Lion's head cabbage stew
Ingredients
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chinese cabbage1 piece
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Black fungus silk2 florets
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Shrimp1 small handful
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Flatfishhalf bowl
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Dried shiitake mushrooms5 petals
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Segments of green onions2 sticks
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Garlic slices5 cloves
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Commercially available lion heads5 pieces
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Chicken stock300 milliliters
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soy sauce1 tablespoon
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Fried pork rind1 packet
Steps
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Prepare the ingredients - soaked in dried shrimp/dried shiitake mushrooms, wash the cabbage and put the stems and leaves separately, blanch the fried pork skin in boiling water for 1 minute, remove the cold water and drain. After soaking in water, cut the dried shiitake mushrooms into shreds and set aside.
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Stir-fry garlic slices/green onions/flat fish/dried shrimp/dried shiitake mushrooms until fragrant, first add cabbage stalks and stir-fry until tender, then add vegetable leaves and black fungus to continue stir-frying, season with salt or chicken powder.
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Prepare the casserole, move all the stir-fry ingredients into the casserole, add the chicken stock/lion's head/pork skin, add a tablespoon of soy sauce, sprinkle in an appropriate amount of pepper, and simmer over medium-low heat for about 20 minutes.
Tips
Prepare the casserole, move all the stir-fry ingredients into the casserole, add the chicken stock/lion's head/pig's trotter skin, add a tablespoon of soy sauce, sprinkle in an appropriate amount of pepper, and simmer over medium-low heat for about 20 minutes.